Red River College has operated a pre-consumer compost program at the Notre Dame Campus since 2002. The program is a team effort between Food Services, Culinary Arts, the Grounds Department and the Recycling Team.
Here’s how it works…
- Pre-consumer organic waste (e.g. fruit and veggie scraps, egg shells, coffee grounds) is collected in nine Culinary Arts and Food Services kitchens.
- Every day the Recycling Team collects organics from the kitchens and weighs the material to track program progress.
- Then the Recycling Team meets the Grounds crew on the loading dock where the organics are then dumped into a tractor (which operates on biodiesel) and transported to our on-site compost pile.
- The Grounds crew maintains the compost piles throughout the year.
- The finished compost is then used to fertilize the College’s grounds and flower beds. Making compost on-site saves the College about $1000 in topsoil costs every year.
Sometimes we have more compost than we need. When this happens it’s bagged and given out to students and staff for free.
Thanks to program improvements and an increased commitment to the program, our compost weights are on the rise. Take a look:
Red River College Annual Organics Collection
|Annual Totals (kg)||13,481.1||15,725.3||20,135.5||20,620.1|